Chicken Lasagna Soup is a rich and hearty dish packed with noodles, rotisserie chicken, spinach, and a blend of cheeses. This comforting soup can be enjoyed as a main course and is a delightful twist on traditional lasagna.
Chicken Lasagna Soup
This soup recipe is a variation of my classic Lasagna Soup. Instead of ground beef, this version uses rotisserie chicken. Spinach replaces the tomatoes, and chicken broth stands in for beef broth. The result is a hearty and incredibly delicious soup that’s perfect for any meal.
Chicken Lasagna Soup Ingredients
Rotisserie Chicken: You can easily purchase a rotisserie chicken, shred it, and add it to the soup. Pre-packaged shredded chicken from your local deli is also a convenient option. Alternatively, you can make your own rotisserie chicken at home.
Mafalda Noodles: While you can break apart lasagna noodles for this recipe, Mafalda noodles are recommended for their delightful frilly edges. Mafalda is a ribbon-shaped pasta that is flat, wide, and has wavy edges.
Spinach: I used thawed frozen baby spinach for convenience. If you prefer fresh spinach, cook it down before chopping and adding it to the soup.
How to Make Chicken Lasagna Soup
This recipe is straightforward and made entirely in one pot. Using a Dutch oven, start by heating and melting the oil and butter over medium-high heat. Add the diced onion and cook for a few minutes until translucent. Then, add the garlic and cook for an additional minute.
Next, add the flour to form a paste, stirring constantly for 2-3 minutes until golden brown. Add the shredded chicken, Italian seasoning, salt, and pepper. Pour in the chicken broth and let it simmer over medium-low heat for about 10 minutes.
Once simmered, add the noodles and continue to simmer for another 6-8 minutes, or until the noodles are al dente. Finally, add the spinach, half-and-half, and both kinds of cheese. Stir until everything is well combined and serve immediately.
Can I Make This in a Slow Cooker?
Absolutely! To prepare this soup in a slow cooker, follow the initial steps in a skillet. Heat the oil and butter, then cook the onions and garlic. Form the paste with the flour and transfer these ingredients to the slow cooker. Add the remaining ingredients, except for the pasta, and cook on low for 6-7 hours or on high for 2-3 hours.
Thirty minutes before serving, add the noodles. Test the noodles after 15 minutes to see if they are al dente. The noodles should be fine if left for 30 minutes, but this may vary depending on the type and quality of noodles used.
Serve this creamy soup with homemade garlic breadsticks and Garlic Parmesan Roasted Asparagus for a complete meal.
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 1 tablespoon garlic, minced
- ¼ cup flour (30 grams)
- 3 cups (450 grams) rotisserie chicken, shredded
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 8 cups (1.9 liters) chicken broth
- 12 ounces (340 grams) Mafalda noodles or broken lasagna noodles
- 10 ounces (280 grams) frozen baby spinach, thawed and chopped
- 1 cup (240 milliliters) half and half
- 1 cup (113 grams) mozzarella cheese, shredded
- 1 cup (100 grams) parmesan cheese, grated
Instructions
- Heat a Dutch oven over medium-high heat.
- Add oil and butter to the pot. Once the butter is melted, add the chopped onion. Cook for 3-4 minutes until translucent.
- Add the garlic and cook for an additional minute.
- Sprinkle with flour and mix to form a paste. Cook, stirring constantly, for about 2-3 minutes, or until golden brown.
- Add the shredded chicken and sprinkle with Italian seasoning, salt, and pepper.
- Pour in the chicken broth. Simmer on medium-low for 10 minutes.
- Add Mafalda noodles and allow the soup to simmer for 6-8 minutes, or until the noodles are al dente.
- Add chopped spinach, half-and-half, and cheeses. Stir until combined.
- Serve immediately.
